How to Make Mulled Wine

Bonny McKenzie won't make or serve mulled wine until it's very cold outside, not even for her favorite customers. The delightful Australian behind the bar (and managing partner) of New York's bibi has to have standards; she's been running one of the best wine bars in the East Village since 2014. Mulled wine remains a winter favorite—a sweet, spicy, and boozy concoction to cozy up to during the frostier months—and best of all, it's easy to make at home.

The key to fixing up a good pot of mulled is finding the right tempranillo or cabernet. "You're adding so much spice, you need to use a really dry wine," says McKenzie, who shared her go-to recipe below. Add it to your cold-weather cocktail lineup to get in the holiday spirit.

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Yields:
8
- 12
servings

Total Time:
0
hours
50
mins

Ingredients

1/2
c.
raw sugar

2
star anise

3
whole cloves

3
cinnamon sticks

1
lemon, peeled

1
orange, juiced and peeled

nutmeg, grated

2
bottles dry red wine

Directions

1. Bring all ingredients except wine to a boil. Turn down to a simmer for 45 minutes (toss in a splash of wine if reduces too low).

2. Add the wine and keep it on very low heat. (Tip: If you want something stronger, add a 1/2 cup of brandy.)

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